Costantino Fadda - Concepedia

Author

Costantino Fadda

University of Sassari ORCID

Also Known As

C Fadda, C. Fadda, C. Fedda, COSTANTINO FADDA, Costantino Fadda, Fadda C., Fadda, C., Fadda, Costantino

Publications

1.6K

Citations

H-Index

Concepts

All Affiliations

University of Sassari Instituto de Agroquímica y Tecnología de Alimentos Consorzio Futuro in Ricerca University of Chemistry and Technology, Prague Consejo Superior de Investigaciones Científicas

About

Costantino Fadda is an author at University of Sassari specializing in food chemistry, health sciences, and food quality.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	14	15	483
2	Engineering	4	4	127
3	Medicine	1	1	34
4	Marketing	1	1	27
5	Materials Science	1	1	42

Costantino Fadda

Publications

1.4K

Citations

H-Index

Page 1

	Year	Citations
Bread Staling: Updating the View Costantino Fadda, A.M. Sanguinetti, Alessandra Del, Comprehensive Reviews in Food Science and Food Safety	2014	219
Bee pollen as a functional ingredient in gluten-free bread: A physical-chemical, technological and sensory approach Paola Conte, Alessandra Del, Federica Balestra, LWT Food ChemistryBee PollenGluten-free BreadFunctional Ingredient	2017	92
Impact of ancient cereals, pseudocereals and legumes on starch hydrolysis and antiradical activity of technologically viable blended breads Concha Collar, Teresa Jiménez, Paola Conte, Carbohydrate Polymers Food ChemistryAntiradical ActivityAgricultural EconomicsAncient CerealsFood Processing	2014	68
Novel starters for old processes: use of <i>Saccharomyces cerevisiae</i> strains isolated from artisanal sourdough for craft beer production at a brewery scale Antonella Marongiu, Giacomo Zara, Jean‐Luc Legras, Journal of Industrial Microbiology & Biotechnology	2014	67
Improving the quality of dough obtained with old durum wheat using hydrocolloids Maria Grazia Farbo, Costantino Fadda, Salvatore Marceddu, Food Hydrocolloids Old Durum Wheat	2019	58
Gluten-Free Breadsticks Fortified with Phenolic-Rich Extracts from Olive Leaves and Olive Mill Wastewater Paola Conte, Simone Pulina, Alessandra Del, Foods	2021	56
Effect of Substitution of Rice Flour with Quinoa Flour on the Chemical-Physical, Nutritional, Volatile and Sensory Parameters of Gluten-Free Ladyfinger Biscuits Michela Cannas, Simone Pulina, Paola Conte, Foods Food ChemistryNutritionGluten-free Ladyfinger BiscuitsVolatile CompoundsFood Additive	2020	53
Preliminary characterization of an Italian craft durum wheat beer Ilaria Mascia, Costantino Fadda, Pavel Dostálek, Journal of the Institute of Brewing Food ChemistryFood FermentationIn Vitro FermentationBotanyBeer Production	2014	46
Nutritional and aroma improvement of gluten-free bread: is bee pollen effective? Paola Conte, Alessandra Del, Pietro Paolo Urgeghe, LWT Food ChemistryNutritionBee PollenGluten-free BreadAroma Improvement	2019	46
Broccoli leaf powder as an attractive by‐product ingredient: effect on batter behaviour, technological properties and sensory quality of gluten‐free mini sponge cake Urszula Krupa‐Kozak, Natalia Drabińska, Cristina M. Rosell, International Journal of Food Science & Technology Food ChemistryNutritionSummary Broccoli By‐productsFood AnalysisAgricultural Economics	2018	42

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